In these tough economic times, one of the first things to get axed from your budget may be eating out or ordering in. Instead of giving up your favorite Chinese take-out dishes, prepare them at home with these can't-miss recipes.
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Chicken and Vegetable Chow Mein
Makes 8 servings
1 tablespoon cornstarch
1/2 teaspoon sugar
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoon cider vinegar
2 boneless chicken breasts, cut into 1-inch cubes
2 tablespoons oil
3 carrots, sliced on the diagonal
3 large ribs celery, sliced on the diagonal
2 scallions, sliced on the diagonal
1 can chow mein noodles
1. In a small bowl, stir together cornstarch, sugar, broth and vinegar. Set aside.
2. Saute chicken in hot oil for 2 to 3 minutes or until cooked through. Remove chicken with a slotted spoon and add carrots, celery and scallions. Cook until crisped.
3. Add cornstarch mixture to skillet and cook, stirring, for 1 minute or until thick and well-combined. Mix in chicken and cook until heated. Serve over rice and top with noodles.